Cran Orange Pork Medallions Food

PORK MEDALLIONS WITH MANDARIN ORANGES & CRANBERRIES

Steps:

• In a large saute pan over medium high heat, melt half the butter in all of the olive oil.
• Season pork with the salt and pepper.
• Saute the pork for 10-12 minutes on each side until well browned and cooked through. (This can be done in batches).
• Remove and keep warm in a 200°F oven.
• Melt remaining butter in the pan& add the garlic, rosemary, cinnamon, cloves, brown sugar and 1/3 cup of the mandarin orange liquid.
• Simmer, stirring for a few seconds, then add the Marsala, bring to a boil.
• Boil until the sauce is reduced by about half and thickened.
• Lower heat to medium.
• Add cranberries, cook until they burst (1-2 minutes). Add mandarin oranges.
• Salt and pepper to taste.
• Heat thoroughly and spoon sauce over medallions.
• Garnish with sprigs of rosemary and serve.

PORK MEDALLIONS IN ORANGE SAUCE

Steps:

• Preheat oven to 425 degrees, season the pork tenderloin with seasoning salt, place in roasting dish and place in preheated oven; back for 20 to 25 minutes or until meat thermometer registers 160 degrees.
• Remove meat from oven and cover with foil, allow to stand while making sauce.
• In a small skillet, add the juice, broth, ketchup, honey and orange zest; bring to a boil, reduce heat and simmer for 10 to 15 minutes or until liquid is reduced by half.
• Slice the pork in 1/4 inch slices, add to sauce with the rosemary and simmer for 4 to 5 minutes or until meat is nicely glazed.
• If desired, mix the 1/4 teaspoon arrowroot starch in a small amount of water and add to sauce to thicken slightly.

PORK MEDALLIONS

Steps:

• Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
• Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
• Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.

PORK MEDALLIONS WITH CRANBERRIES AND APPLES

Steps:

• Combine first 7 ingredients in a small bowl and stir well.
• Cut pork crosswise into 8 pieces.
• Flatten each piece to 3/4-inch thick using a meat mallet or rolling pin.
• Coat each piece with flour, shaking off excess.
• Heat 3 teaspoons olive oil in a large non-stick skillet coated with cooking spray over medium-high heat.
• Add pork and saute 2 1/2 minutes on each side or until browned.
• Remove from pan.
• Add 1 teaspoon oil to pan.
• Add onion, cover, reduce heat, and cook 5 minutes or until golden brown, stirring frequently.
• Return pork to pan; add juice mixture, apple and cranberries.
• Bring to a simmer, cover and cook 3 minutes or until cranberries pop and pork is cooked through, stirring occasionally.
• Garnich with sage sprigs.

PORK MEDALLIONS WITH CHOCOLATE-ORANGE SAUCE

Steps:

• Rinse the tenderloins under running water and dry well with paper towels. Trim off any visible fat and silver skin.
• Cut the tenderloins into 1-inch slices and with the flat meat mallet, pound until 3/4 inch thick. Sprinkle the slices with salt and pepper. You should have 24 to 28 slices total.
• Heat 2 tablespoons of the oil in a heavy 12-inch skillet. Add 6 to 7 of the pork slices taking care to crowd or they will not brown properly. Sear one side for 90 seconds or until brown. Turn slices and sear repeat.
• Remove the cooked meat to a warm plate and cover to keep warm. Repeat with additional slices.
• After cooking and removing the second batch of meat, pour in orange juice and scrape up browned bits with a wooden spoon. Pour orange juice mixture into a bowl and reserve.
• Pour the remaining 2 tablespoons oil into skillet and heat. Repeat procedure for third and fourth batches of meat.
• After removing the last batch of meat, return the orange juice to the skillet, scraping up any browned bits with a wooden spoon. Boil the juice until thickened, approximately 3 to 5 minutes.
• Stir in the chocolate and ginger until smooth; add the pork slices and heat through for 1 minute.
• Serve immediately.

CRANBERRY PORK MEDALLIONS

Steps:

• In a large nonstick skillet, brown pork in oil for 3-4 minutes on each side. Remove and set aside. , In the same skillet, saute the onion, garlic and sugar until onion is caramelized and tender. Stir in the apple juice, cranberry juice, cranberries, mustard and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until sauce is reduced by half., Return pork to pan; heat through. Sprinkle with additional cranberries and rosemary if desired.

PORK MEDALLIONS WITH ORANGE SAUCE

Steps:

• In a shallow dish, whisk together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place pork slices on a clean work surface, and press with the heel of your hand until each is about 1/3 inch thick. Lightly dredge pork in flour mixture, turning to coat completely; tap off excess.
• In a 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Working in batches so as not to crowd pan, add pork; sear until browned, about 2 minutes per side. Transfer to a platter. Add more oil to skillet, if needed. Cover with foil.
• Add garlic; cook, stirring, until fragrant, about 1 minute. Add capers, if desired, and citrus juices. Bring to a boil, stirring up any browned bits from bottom of pan. Cook until sauce is slightly thickened, 2 to 3 minutes. Season with salt and pepper, as desired. Serve sauce over pork.

PORK MEDALLIONS WITH CRANBERRY STUFFING

Steps:

• Cut each tenderloin crosswise into 6 slices; pound to 1/2-inch thickness. Cook in large skillet sprayed with cooking spray on medium-high heat 3 min. on each side or until browned on both sides.
• Mix dressing and mustard; pour over meat. Cook on low heat 3 min. on each side or until meat is done and sauce is thickened. Meanwhile, prepare stuffing as directed on package, but reducing spread to 1 Tbsp. and adding cranberries to water along with stuffing mix.
• Spoon stuffing onto serving plates. Add meat; top with sauce.

CRANBERRY PORK MEDALLIONS

Steps:

• In a nonstick skillet, cook pork in oil for 3-4 minutes.
• (Don't overcook) Remove from pan and set aside.
• In the same skillet, saute onion, garlic and sugar until onion is caramelized and tender.
• Stir in apple juice, cranberry juice, cranberries, mustard, and rosemary.
• Bring to a boil.
• Reduce heat; simmer, uncovered for 5-6 minutes or until sauce is reduced by half.
• Return pork to pan and heat through.
• Serve pork topped with sauce.